450g pkt Coles Bakery Make at Home Unfilled Rectangular Sponge
Frangelico liqueur (optional), to brush
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Method
Step 1
Line a 10cm x 25cm loaf pan with plastic wrap, allowing sides to overhang. Spoon the strawberry ice-cream into the base and smooth the surface. Place in the freezer for 30 mins or until firm.
Step 2
Spread the jam evenly over the strawberry ice-cream. Top with vanilla ice-cream. Smooth the surface. Place in the freezer for 30 mins or until firm.
Step 3
Spoon green tea or mint choc chip ice-cream over the vanilla ice-cream. Smooth the surface. Return to freezer for a further 30 mins or until firm.
Step 4
Spoon sorbet over the green tea or mint choc chip ice-cream layer. Smooth the surface. Trim cake to a 12cm x 30cm rectangle. Brush with Frangelico, if desired. Place over the sorbet and lightly press to secure. Cover with foil and place in the freezer for 6 hours or until firm.
Step 5
Turn the cake onto a serving plate and serve immediately.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: Use Bulla Creamy Classics Mint Choc Chip ice-cream instead of matcha for an alternative!
450g pkt Coles Bakery Make at Home Unfilled Rectangular Sponge
Frangelico liqueur (optional), to brush
Description
Made with 6 deliciously sweet layers, this impressive ice-cream cake is sure to be a hit among friends and family.
Method
Step 1
Line a 10cm x 25cm loaf pan with plastic wrap, allowing sides to overhang. Spoon the strawberry ice-cream into the base and smooth the surface. Place in the freezer for 30 mins or until firm.
Step 2
Spread the jam evenly over the strawberry ice-cream. Top with vanilla ice-cream. Smooth the surface. Place in the freezer for 30 mins or until firm.
Step 3
Spoon green tea or mint choc chip ice-cream over the vanilla ice-cream. Smooth the surface. Return to freezer for a further 30 mins or until firm.
Step 4
Spoon sorbet over the green tea or mint choc chip ice-cream layer. Smooth the surface. Trim cake to a 12cm x 30cm rectangle. Brush with Frangelico, if desired. Place over the sorbet and lightly press to secure. Cover with foil and place in the freezer for 6 hours or until firm.
Step 5
Turn the cake onto a serving plate and serve immediately.
